I am throwing a party for about 40-50 people (not all meat eaters) next Saturday at 6:30 PM. I have a large BGE and would like to server both smoked pork shoulder and brisket. I have never tried to do both at the same time. I figured I would start the pork 3 or 4 (8-10 lbs. each)butts around 10 PM and then add a packer cut brisket early the next morning. I figure both should be done around 5:00 pm. and will have time to rest for a couple hours in foil.
Has anyone tried this at home? Not sure it is realistic to do both on one large bge. Any opinions, suggestions or help would be greatly appreciated. Thanks